Seared Ahi Tuna Tartare

Tuna tartare on wonton crisps is the kind of appetizer that disappears faster than you'd expect for something that looks this precise. Each bite covers all the bases — the clean brightness of fresh tuna, the creaminess of avocado, the crunch of the wonton, the sesame-ginger heat in the dressing. It's a lot going on and it works.

The optional sear creates a thin caramelized crust on the outside while leaving the center raw, which adds a textural contrast that's genuinely worth the extra step if you have time. Either way, the tuna must be sushi-grade from a fishmonger you trust.

Ingredients (serves 12 as passed bites): - 14 oz sushi-grade ahi tuna, cut into ½-inch cubes - 1 ripe avocado, small cubed - 2 tablespoons toasted sesame oil - 2 tablespoons soy sauce - 1 tablespoon fresh lime juice - 1 tablespoon rice wine vinegar - 1 teaspoon fresh grated ginger - 1 teaspoon sriracha - 2 tablespoons toasted sesame seeds - 2 tablespoons fresh chives or scallions, minced - 24 wonton wrappers, fried into cups or flat crisps

Optional Sear: Pat tuna dry, season with salt and pepper. Sear in smoking-hot pan with a drop of oil for 15–20 seconds per side. Chill immediately before cutting.

Instructions: Whisk sesame oil, soy sauce, lime juice, rice vinegar, ginger, and sriracha. Fold gently into tuna cubes — do not break them. Add avocado and most of the sesame seeds. Spoon onto wonton crisps immediately before serving. Top with chives and remaining sesame seeds.

Pro Tips: Dress the tuna no more than 20 minutes before serving — the acid begins to "cook" the protein past that point. Use only sushi-grade tuna from a trusted fishmonger.